My Sister's Recipes

I am spending a little time with my sister and her husband in their motor home at West Yellowstone and I asked my sister if she would be willing to share a few of her favorite recipes with me so I could put them in this week’s issue. I haven’t had time to try any of them (except the Jerk-Seasoned Chicken Salad that she made one day) but I know the rest must be just as good.

Chicken Salad With Thai-Flavored Dressing

1 rotisserie chicken, skinned and bones, meat shredded into bite-sized pieces (3 1/2 to 4 cups)
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
1/4 cup chopped honey-roasted peanuts
2 T. lime juice
2 T. Asian fish sauce
1 t. ground ginger
2 t. sugar
1/2 t. hot red pepper flakes
2 T. each cilantro, minced fresh
2 T. mint leaves, minced fresh
To serve: Boston lettuce, sliced cucumbers, grated carrots and extra chopped peanut
In a medium bowl, mix chicken, celery, green onions and peanuts.
In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 T. water.
Toss dressing with chicken mixture
Serve on a bed of Boston lettuce with suggested accompaniments.
Serves: 4

Jerk-Seasoned Chicken Salad

10 oz. chicken breast strips or cubes
2 t. jerk seasoning
1 t. Canola oil
5 c. washed, ready-to-eat salad greens
1/2 c. thinly sliced celery
1/2 c. sliced green bell pepper
4 T. reduced-fat oil & vinegar dressing
2 T. chopped fresh cilantro
1 ripe, medium tomato cut into wedges
Toss chicken with jerk seasoning in a small bowl. Heat oil in a small nonstick skillet over medium-high heat. Add the chicken and saute. Divide lettuce between two dinner plates. Scatter celery and green pepper on top. Spoon dressing over vegetables.
Add chicken to the salad. Sprinkle cilantro on top and place tomato wedges around the edges.
Yield: 2 servings
Jerk Seasoning
2 T. dried mined onion
2 1/2 t. dried thyme
2 t. ground allspice
2 t. ground black pepper
1/2 t. ground cinnamon
1/2 t. cayenne pepper
1/2 t. salt
2 T. vegetable oil

Chinese Chicken Salad

1/2 lb. asparagus, cut diagonally into 1” pieces
11 oz. can mandarin oranges
Chow mein noodles
Salad greens
1 large avocado, cubed
4 green onions, including green tops, sliced diagonally
2 T. toasted sesame seed
2 c. cooked chicken, cubed
Blanch asparagus 2 to 3 minutes. Drain and allow to cool. Toss ingredients with “Spicy soy-ginger Dressing” Serves 4

Spicy soy-ginger Dressing

2 T. rice wine vinegar
2 T. brown sugar
1 1/2 T. soy sauce
1 T. Asian red chile sauce
1 1/2 t. grated fresh ginger
1/4 c. vegetable oil
Season with salt to taste

Easy Enchilada sauce

3/4 c. minced onion
1 T. minced garlic
1 T. canola oil
1/4 c. chili powder
1 T. tomato paste
1 T. all-purpose flour
1 t. dried oregano
1 t. ground cumin
1/2 t. ground coriander
1/2 t. sugar
1/2 t. cayenne pepper
2 c. low-sodium chicken broth
1 (8 oz.) can tomato sauce
Sweat onion and garlic in oil in a saute pan over medium heat until soft (4-5 min). Stir in chili powder, tomato paste, flour, spices and sugar and cook 1-2 minutes. Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer and cook 10 minutes. Add tomato sauce, simmer 5 minutes, season with salt and pepper.

Sweet Pork Fried Rice

1/2 c. hoisin sauce
1/3 c. sherry
1 T. shredded ginger
1 lb. pork tenderloin (can already be cooked)
soy sauce
6 c. cooked rice
2 T. oil
4 green onions, sliced
1 t. chili flakes
2 small sliced baby bok choy
Place hoisin sauce, sherry and ginger in frying pan over medium heat. Allow to boil for 2 minutes or until the mixture thickens slightly. Add the pork, stir for 5 minutes or until cooked through and coated with sauce. Set aside. Make rice. In wok or large frying pan add oil, onions, and chili and cook for 1 minute. Add the rice and cook, stirring for 5 minutes. Add the bok choy and cook for 3 minutes. To serve place rice on plate or in bowl and spoon pork mixture over. Serve with soy sauce on the side. Serves 4.

Meal in a Bundle

2 lb. lean chuck, cut in 1” cubes
6 medium potatoes, cut into 1” cubes
6 T. chopped onions
6 carrots, cut into 1/2” slices
1/2 c. chopped parsley
1 (10 1/2 oz.) cans condensed golden mushroom soup
Salt and pepper
Tabasco
Place all ingredients in a foil bundle and cook on barbecue grill, or in a casserole dish and cook for 1 hour at 350.

Mango Chicken Curry

1/2 c. chopped onion
1 medium sweet red pepper, julienned
2 t. canola oil
1 1/2 lb. chicken breasts cut into thin strips
1 T. curry powder
2 t. minced fresh ginger root
1 t. minced garlic
1/2 t. salt
1/8 t. cayenne pepper
1 c. chopped peeled mango
3/4 c. reduced-fat coconut milk
2 T. tomato paste
Rice
Saute onion and red pepper in oil until crisp-tender (2 to 4 minutes). Add chicken, curry, ginger, garlic, salt, and cayenne. Cook and stir 5 minutes.
Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with brown rice. Serves 4. ✍ Print this post